Spaghetti Squash "Potato" Pancakes

These are truly fantastic, almost better than the original (potato) version. The best part about them is that they don't need any eggs or "regular" flour to come together, which makes them gluten free. These have become a new staple in our household. The chickpea flour we use gives these cakes a nutty flavor and helps up the protein on our vegetarian nights.

Spaghetti Squash Cakes - GF

• 1 spaghetti squash
• 1/4c chickpea flour, give or take
• 1/4 onion, diced
• 1 clove garlic
• chive, optional
• olive oil
• S&P  

Preheat oven to 400 degrees. Cut the spqghetti squash in half and remove the seeds. Roast, cut side down, on a baking sheet until tender. This could take anywhere from 30 minutes to 1 hour depending on the size of your squash. Set aside and let cool. Once cool, scrap out flesh with a fork and add to a bowl.

In the mean time, saute the onion and garlic in olive oil over medium-low heat until translucent. Add to the same bowl as the squash.

Add chickpea flour, starting with about 1/8c. You want the mixture to come together and stay that way. Season with salt and pepper and chive (if using).

Over medium heat, saute cakes in olive oil until golden. They  are sometimes a little sticky, so make sure you use a non-stick pan. Once done, choose your favorite topping, apple sauce, sour cream, chive, etc. and enjoy.

*If making in batches, you can keep them warm by putting them in a 350 oven, on a drying rack over a baking sheet.